Roasted Rosemary Red Potatoes

Ingredients:

red potatoes (couple handsful)
rosemary
olive oil
cookie sheet

Cooking Instructions:

Preheat oven to 425 . . . cut potatoes to bite size . . .

Drizzle cookie sheet with olive oil . . . place potatoes . . . drizzle taters . . . sprinkle rosemary . . .

Cook for 30-45 minutes, turning halfway through . . .

Savory Kalamata Chicken

Ingredients:

chicken (couple breasts)
carrots (few)
mushrooms (half dozen)
kalamata olives (3 oz)
lemons or apples (1)
olive oil
savory
all spice
thyme (optional)
italian seasoning (optional)
cookie sheet

Cooking Directions:


Preheat oven to 425 . . . cut carrots to 3 inches . . . quarter mushrooms . . . wedge lemons . . . open olive jar . . . spread olive oil evenly on cookie sheet . . . place chiken breasts aesthetically . . . add accoutrements . . . drizzel project with olive oil . . . sprinke all spice and savory . . . sprinkle desired spices . . . add salt and pepper to taste . . .

Place project in oven for 1 - 1 1/2 hours, turn halfway through . . .

Serve over rice or with rosemary red-skin potatos. . .